Mary Miso - Recipes for every day - Cookbooks
320 g butter
250 g flour
80 g ground almonds
3 tsp baking powder
½ tsp salt
1 tsp ground cinnamon
3 eggs
120 g cane sugar
140 g maple syrup
1 sachet (8 g) vanilla sugar
2 large pears, peeled and diced.
100 g sugar
2 tbsp ground cinnamon
2 dl full cream
Cut the butter into cubes. Heat in a pan until it starts to foam and turns brown. Sieve the beurre noisette and leave to cool.
Preheat the oven to 170°C (fan oven).
Grease small bundt cake moulds.
Mix the flour, ground almonds, baking powder, salt and cinnamon in a bowl.
Whisk together the eggs, cane sugar, maple syrup and vanilla sugar. Slowly work into the flour mixture. Slowly add the beurre noisette. Fold in the diced pears.
Pour the mixture into the bundt cake moulds and bake for 18 minutes.
Remove from the moulds and leave to cool slightly. Mix the cinnamon and sugar in a plate. Turn the Gugelhopf in the cinnamon sugar and leave to cool completely.
Whip the full cream and spread over the Gugelhopf.
